Home >> ............ >> Stati Uniti (13) >> The New York Times - 2022

» The New York Times - I Punteggi


» The New York Times - 2019

The New York Times - 2022


Risultati immagini per new york times food

The New York Times - Restaurant 2022 (31 Luglio 2022)
(www.nytimes.com/reviews/dining)

     Il New York Times pubblica due rubriche sui ristoranti della città: quella di Pete Wells, la più letta e dedicata ai ristoranti più importanti, e poi "Hungry City", curata da Ligaya Mishan e incentrata sui ristoranti più economici. Quella di Wells viene pubblicata una volta a settimana, e prevede per ogni ristorante una recensione accompagnata da un punteggio in "Stelle" (da Star a StarStarStarStar).

Immagine correlata

     Pete Wells è stato nominato critico gastronomico per il New York Times nel novembre 2011. Era entrato a far parte del Times come redattore di ristoranti nell'ottobre 2006. Dal 2009 al gennaio 2011, ha scritto un articolo per il New York Times Magazine intitolato "Cooking with Dexter". Prima di entrare a far parte del Times ha seguito la rubrica Always Hungry per Food & Wine, dove ha lavorato come redattore dal 1999 al 2001. Wells ha ricevuto cinque James Beard Foundation Journalism Awards per i suoi articoli sul cibo e sul vino.


   Immagine correlata    Risultati immagini per Sam Sifton  from the new york times

     Prima di lui avevano ricoperto il ruolo di critico gastronomico del New York Times Frank Anthony Bruni, dal 2004 al 2009, e Sam Sifton, dall'ottobre 2009 all'ottobre 2011.

 

 Risultati immagini per Craig Claiborne's favorites from the new york times

     Craig Claiborne è stato il primo a supervisionare una pagina sul cibo in un importante giornale americano e si è fatto strada nel settore dell'editoria alimentare a New York City come collaboratore della rivista Gourmet e nel 1957 è diventato il food editor del New York Times, dove ha portato la sua conoscenza della cucina e la sua passione per il cibo nelle pagine del giornale, trasformandola in un'importante campana culturale e sociale non solo per New York City ma per la nazione in generale.
     Claiborne ha ideato il sistema di rating dei ristoranti in "Stelle" (da Star a StarStarStarStar), ancora utilizzati dal New York Times e che è stato ampiamente imitato.


Risultati immagini per new york city distretti


Le Bernardin Privé by Eric Ripert | Private Dining & Events | About Us

Le Bernardin (Midtown)





The New York Times
I Ristoranti di New York 2022
Per maggiori informazioni sui Punteggi applicati dal NY Times
 clicca su: The New York Times - I Punteggi
(Segnaliamo i ristoranti che nella Guida Michelin New York 2022 ottengono "Due e Tre Stelle")



StarStarStarStar
4 STELLE (2)

Manhattan (2)

Jean-Georges (Upper West Side)   French Guida Michelin - WikipediaGuida Michelin - Wikipedia
   A radical reimagining of the grand style of French dining when it opened in 1997, Jean-Georges can still surprise even in its comfortable middle age. By PETE WELLS
Le Bernardin (Midtown)   French Guida Michelin - WikipediaGuida Michelin - WikipediaGuida Michelin - Wikipedia
   No other restaurant in the city makes the simple cooking of fish seem so ripe with opportunities for excitement. By PETE WELLS


StarStarStar
3 STELLE (59)

Manhattan (51)

Del Posto (Chelsea)   Italian
   Summary Melissa Rodriguez has been the executive chef since 2017; as part of the restructuring that left Mario Batali without an ownership stake, she was made a partner as well, along with Jeff Katz, the general manager. A new pastry chef, Georgia Wodder, has been appointe
d. By PETE WELLS
Scarpetta (Chelsea)   Italian
   Scarpetta represents chef Scott Conant's return to the New York restaurant scene after a full year away. By FRANK BRUNI
Kono (Chinatown)   Japanese
   Behind a curtain in a hidden Chinatown passageway is a dramatic, refined dining counter. At the center of it all is an open charcoal grill tended by Atsushi Kono, the city’s most accomplished yakitori chef and, by extension, one of its greatest chicken cooks. By PETE WELLS
Torishin (Clinton)   Japanese
   Over charcoal tended by the attentive chefs at Torishin, each part of the chicken has a different form of pleasure to offer: chew or crunch, subtlety or visceral impact. While some yakitori places favor sweet sauces and heavy blackening, the house style is sensitive to timing, averse to charring, and careful with seasoning. By PETE WELLS
Esca (Clinton)   Italian
   Is Dave Pasternack a fish whisperer? On the evidence of Esca, the answer seems to be yes. By FRANK BRUNI
Momofuku Ssam Bar (East Village)   American, Korean, Southeast Asian
  Long after its guerrilla assault on the dining establishment, Ssam Bar has greeted middle age with a renovation that stresses comfort and a chef, Max Ng, who draws fresh inspiration from the cuisines of Asia, particularly Singapore. By PETE WELLS
Momofuku Ko (East Village)   Asian, French  Guida Michelin - WikipediaGuida Michelin - Wikipedia
  The new Momofuku Ko restaurant is not an experiment, but rather a statement of what fancy dining has become, in large part due to the influence of the original. By PETE WELLS
Kyo Ya (East Village)   Japanese, Sushi
  A Japanese hideaway in the middle of the East Village, known for its kaiseki dining. By PETE WELLS
Gramercy Tavern (Flatiron)   American
  The enduring appeal of Gramercy Tavern transcends individual elements like atmosphere, menu and even service. It springs from a sense of safety and reassurance that is kept vital by acts of imagination. By PETE WELLS
Cosme (Flatiron)   Modernist
  The first New York restaurant from the acclaimed Mexican chef Enrique Olvera pulls off two tough moves at once. First, its approach to Mexican cuisine is modern and relaxed, but without the superficiality that might imply. Second, it has a sharp instinct for what New Yorkers want when they go out for dinner, which isn’t often the case with restaurants opened by chefs from abroad. By PETE WELLS
Craft (Flatiron)   New American
  There are no shortcuts to excellence at this luxurious and expensive American restaurant that Tom Colicchio opened in spring 2001. By SAM SIFTON
Odo (Flatiron)  Japanese
  The kaiseki menus that Hiroki Odo prepares at his new restaurant (he named it after himself but it’s pronounced like a set of initials — O.D.O.) are seasonally attuned, locally grounded and virtuosic. By PETE WELLS
Rezdôra (Flatiron)  Italian
  Stefano Secchi is the chef at this small, exciting restaurant specializing in the food of Emilia-Romagna. He is one of the most appealing new voices in years to enter the city’s Italian restaurant scene, the kind of cook who can unite ordinary people who just like to eat pasta and the fanatics who collect menus from Osteria Francescana, where he once cooked. By PETE WELLS
Union Square Cafe (Gramercy Park)   American, Italian
  Other restaurants have customers; Union Square Cafe has fans, and knows it. Almost everything about the new location on Park Avenue caters to their memories of the original. But the restaurant has a combination of energy and well-honed familiarity that’s rare in Manhattan. By PETE WELLS
Casa Mono (Gramercy Park)   Spanish
  Anthony Sasso, the chef de cuisine, has led the Casa Mono kitchen into cooking that a Catalan tapas-bar proprietor might squint at before deciding that tapas do not always need to be interpreted with a strict-constructionist approach. By PETE WELLS
Gotham Bar and Grill (Greenwich Village)   American
  Founded in 1984, and under the same chef from 1985 until 2019, Gotham Bar and Grill is now trying to expand its audience. By PETE WELLS
Llama San (Greenwich Village)   Japanese, Latin American
  The starting point of Erik Ramirez’s menu is Nikkei cuisine, the hybrid style forged by Japanese cooks living in Peru, but Mr. Ramirez hasn’t let himself get tied down by it. Certain Llama San dishes have clear Nikkei roots, but have sprouted into something new. By PETE WELLS
Shuko (Greenwich Village)   Japanese
  Jimmy Lau and Nick Kim, the chefs and owners, rose to the top of Masa Takayama’s restaurant group. What’s impressive about their own restaurant, Shuko, is how many times the chefs ring the bells without resorting to clichéd indulgences. By PETE WELLS
Blue Hill (Greenwich Village)   New American Guida Michelin - WikipediaGuida Michelin - Wikipedia
  The chef Dan Barber is a dirt poet and kitchen philosopher whose time with the pigs and the beans has had a deep, lasting effect on the way he cooks; New York City does not afford the time or space for the leisurely unfurling of Mr. Barber’s complete vision, but Blue Hill is still an exceptional restaurant. By PETE WELLS
Carbone (Greenwich Village)   American, Italian
  Carbone is a fancy red-sauce joint as directed by Quentin Tarantino. By PETE WELLS
Minetta Tavern (Greenwich Village)   French
  In freshening up Minetta Tavern, Keith McNally did as expected, figuring out what to buff and what to leave be. But he did something unexpected as well: he fashioned the best steakhouse in the city. By FRANK BRUNI
The Grill (Midtown)   American
  In what used to be the Grill Room of the Four Seasons, The Grill comes very close to being the kind of restaurant many New Yorkers imagined in this space all along. The Grill is confident, theatrical, retro, unsentimental, sharp and New Yorky. By PETE WELLS
Empellón (Midtown)   American, Mexican
  Empellón is the flashiest, fanciest and newest of Alex Stupak’s restaurants, and the one that provides the fullest expression of his dreamscape vision of Mexican food. He doesn’t reproduce or translate the cuisine; he builds a fantasy version of it, coupling deep technical skills with imagination to create a slightly unreal version of reality, the way the best animated movies do. By PETE WELLS
Gabriel Kreuther (Midtown)   French Guida Michelin - WikipediaGuida Michelin - Wikipedia
  Gabriel Kreuther named his new restaurant on 42nd Street after himself, but it could just as easily be called the Modern in Exile, as he took along that restaurant's pastry chef and replicated its two-in-one structure. By PETE WELLS
Marea (Midtown)   Italian, Seafood
  The latest jewel in the crown of Chris Cannon and chef Michael White, Marea has a menu probably best described as coastal. By SAM SIFTON
Agern (Midtown East)   Scandinavian
  Agern feels like a quiet harbor away from the eddies and currents of Grand Central Terminal. In the modern Scandinavian dining room, pale wood, charcoal seat cushions and wall tiles in mossy Grand Central green create a calming mood. Buying food raised around New York, Agern treats the city as another Scandinavian capital: Oslo-on-Hudson. By PETE WELLS
Aquavit (Midtown East)   Scandinavian
  Aquavit's kitchen is soaring, with Emma Bengtsson, the chef, cooking modern Scandinavian cuisine without aping the fashionable Nordic tropes. By PETE WELLS
The Dining Room at the Modern (Midtown East)   New American
  Of Danny Meyer’s two restaurants on the ground floor of the Museum of Modern Art, the casual Bar Room is more fun, but the Dining Room has the view of the sculpture garden and a dining experience that goes from one delight to another. By PETE WELLS
Sushi Yasuda (Midtown East)   Japanese, Sushi
  Sushi Yasuda sets the standard in New York for the pure expression of sushi culture. By ERIC ASIMOV
La Grenouille (Midtown East)   French
  Gorgeous flowers, fine service, rich people and a menu written entirely in French. By SAM SIFTON
Bar Room at the Modern (Midtown East)   New American
  The bar area of the restaurant the Modern may not have the dining room's sculpture-garden view, but it does have a more accessible, straightforward menu of dishes so satisfying that the trade-off is worth it. By FRANK BRUNI
Felidia (Midtown East)   Italian
  The enduringly splendid Istrian and northern Italian food at Felidia shows that Lidia Bastianich isn't neglecting her roots. By FRANK BRUNI
Ai Fiori (Midtown South)   French, Italian
  Turning an Italian lens on haute French cooking, Ai Fiori is a winning defense of fine dining in New York City from the chef Michael White. By SAM SIFTON
Atomix (Murray Hill)   Korean Guida Michelin - WikipediaGuida Michelin - Wikipedia
  Tasting menus can be arid and sterile when a chef doesn’t have much to say. The format comes to life when a restaurant is overflowing with ideas, like Atomix. In Junghyun and Ellia Park’s thoughtful, modern tasting-menu restaurant, dishes of wonderful intricacy, sophistication and beauty are used to reveal, one after another, new facets of Korean cuisine and culture. By PETE WELLS
Il Buco Alimentari e Vineria (NoHo)   Italian
  This sibling to the original Il Buco, on Bond Street, is the city’s most complete realization so far of a powerful myth: the simple and convivial restaurant that tastes just like Italy. By PETE WELLS
Benno (NoMad)   French, Italian
  Benno is the third of three dining operations that the chef Jonathan Benno has opened in the Evelyn Hotel. It is the one where the prices, and presumably the stakes, are highest. When you eat there, it’s as if the past 15 years in food never happened, which will make it a tough sell for younger diners. By PETE WELLS
The NoMad (NoMad)   American
  The NoMad in the NoMad Hotel is operated by the same duo who run Eleven Madison Park in New York, and with this restaurant, they have done something rather novel and wonderful. By PETE WELLS
Le Coucou (SoHo)   French
  At Daniel Rose’s first restaurant in New York, the cooking is informed by old-school traditions, focuses on animal parts, and revolves around glossy, spoon-coating, cream- and butter-reinforced sauces. By PETE WELLS
701West (Times Square)  American
  The Times Square Edition hotel built 701West for people who think a leisurely, three-course dinner, with a few of the customary niceties, is worth spending money on. By PETE WELLS
Shoji at 69 Leonard Street (TriBeCa)   Japanese
  The chef, Derek Wilcox, has firmly placed Shoji at 69 Leonard Street in the top tier of the city’s Japanese restaurants. On the basis of sushi alone, it has few plausible rivals, and for sushi served embedded within a longer, kaiseki-derived menu, it has no parallel. By PETE WELLS
Frenchette (TriBeCa)   French
  Since 1997, Riad Nasr and Lee Hanson have cooked side by side, building a kind of brasserie-steakhouse hybrid out of standards from both genres. At Frenchette, their first place of their own, they take some liberties with the formula. The menu rambles. But once you sort it out, it’s full of dishes worth planning a night around. By PETE WELLS
Bâtard (TriBeCa)   Modernist
  There are high spirits in Bâtard’s dining room, which hums, and at times roars, with the sound of people having a fine night on the town. By PETE WELLS
Atera (TriBeCa)   American Guida Michelin - WikipediaGuida Michelin - Wikipedia
  In the open kitchen at this intimate tasting room, Matthew Lightner is matching foraged ingredients together with technical sleight of hand to summon up moments of genuine beauty. By PETE WELLS
Corton (TriBeCa)   French, New American
  At Corton, the chef Paul Liebrandt, calms down and wises up, accepting that an evening in a restaurant shouldn’t be like a visit to a fringe art gallery: geared to the intellect, reliant on provocation. By FRANK BRUNI
The Simone (Upper East Side)   American, French
  A classic Manhattan restaurant that seems to have emerged fully formed out of a time capsule sealed in the last century, the Simone has the kind of warmth that has become rare in Manhattan’s increasingly corporatized restaurant scene. By PETE WELLS
Daniel (Upper East Side)   French Guida Michelin - WikipediaGuida Michelin - Wikipedia
  Daniel serves exquisitely sensitive, profoundly seasonal, fundamentally French cooking. By PETE WELLS
Cafe Boulud (Upper East Side)   French
  The former Daniel became casual and turned into a cafe — but what a cafe. By FRANK BRUNI
Jo Jo (Upper East Side)   French
  Jean-Georges Vongerichten's Jo Jo has shown, with extraordinary grace, how a restaurant can age without looking old. By WILLIAM GRIMES
Masa (Upper East Side)   Japanese, Sushi Guida Michelin - WikipediaGuida Michelin - WikipediaGuida Michelin - Wikipedia
  The food at this excellent Japanese restaurant in the Time Warner Center is exceptional, offering tastes and preparations that can be unforgettable. By SAM SIFTON
Sushi Nakazawa (West Village)   Japanese, Sushi
  Sushi Nakazawa changed the omakase landscape in New York City when it opened in 2013. Since then it has leaned into its success, trying to share its wares with as many people as possible. It is now more accessible than ever. At the same time, some of the qualities that made it so exciting when it was new have been tossed overboard. By PETE WELLS
Perry St. (West Village)   Asian, French
  At Perry St., Jean-Georges Vongerichten gives his doubters, who had grown legion, reason to believe. By FRANK BRUNI

Brooklyn (6)

Brooklyn Fare (Boerum Hill)   American, Seafood Guida Michelin - WikipediaGuida Michelin - WikipediaGuida Michelin - Wikipedia
  There are but 18 seats at this exquisite little restaurant attached to a grocery store on Schermerhorn Street in downtown Brooklyn. By SAM SIFTON
Blanca (Bushwick)   American Guida Michelin - WikipediaGuida Michelin - Wikipedia
  Carlo Mirarchi, the chef and owner of Blanca and its sprawling mothership, Roberta’s, is a rigorous miniaturist, combining a few ingredients at a time into two or three-bite compositions that are utterly complete, even if they leave you wanting more; over the years he has steadily refined his marathon tastings, and nearly everything served is remarkable in one way or another. By PETE WELLS
Le Crocodile (Williamsburg)   French
  The menu at Jake Leiber and Aidan O’Neal’s second restaurant is long, with so many dishes you’re not quite sure at first whether two chefs whose best-known creation is a pancake will be able to keep up. They do that and then some. By PETE WELLS
Misi (Williamsburg)   Italian
  Next to the dining room is a separate, glassed-in workshop where the temperature and humidity are kept at consistent dough-friendly levels and where the 10 or so shapes of pasta are rolled out and cut. Pasta tends to steal the show, but the other half of the menu is devoted to vegetables. By PETE WELLS
Aska (Williamsburg)   Scandinavian Guida Michelin - WikipediaGuida Michelin - Wikipedia
  Over the past several years, few chefs have grown into their ambitions as dramatically and successfully as Aska’s, Fredrik Berselius. Aska, beneath the ribs of the Williamsburg Bridge in July, is his third restaurant; with each fresh incarnation, his modern Scandinavian, nature-boy cooking has taken a leap forward. By PETE WELLS
Lilia (Williamsburg)   Italian
  Missy Robbins’s first restaurant as an owner and the chef specializes in exceptional pasta and grilled Italian seafood. By PETE WELLS

Queens (2)
Zaab Zaab (Elmhurst)   Thai
  The rise of Isan cuisine in New York has reached a new high point with the arrival of Zaab Zaab. The chef, Aniwat Khotsopa, was raised in the Isan city Udon Thani and is a gifted manipulator of his home region’s textural depth and contrapuntal flavors. By PETE WELLS
Guan Fu Sichuan (Flushing)   Chinese
  Guan Fu is a new kind of Sichuan restaurant for New York, one where the formality and the richness of interior detail is matched by excellent ingredients and nuanced cooking that shows the rich variety of the cuisine. By PETE WELLS


Le "Due e Tre Stelle" della Guida Michelin New York 2022
che non ottengono le "Quattro o Tre Stelle" del "The New York Times"

Eleven Madison Park (New York) Daniel Humm Guida Michelin - WikipediaGuida Michelin - WikipediaGuida Michelin - Wikipedia
Per Se (New York) Thomas Keller e Corey Chow Guida Michelin - WikipediaGuida Michelin - WikipediaGuida Michelin - Wikipedia
Aquavit (New York) Emma Bengtsson Guida Michelin - WikipediaGuida Michelin - Wikipedia
Ichimura at Uchu (New York) Eiji Ichimura Guida Michelin - WikipediaGuida Michelin - Wikipedia
Jungsik (New York) Jung Sik Guida Michelin - WikipediaGuida Michelin - Wikipedia
L'Atelier de Joël Robuchon (New York) Christophe Bellanca Guida Michelin - WikipediaGuida Michelin - Wikipedia
The Modern (New York) Abram Bissell Guida Michelin - WikipediaGuida Michelin - Wikipedia